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Lamb stew with pomegranate

Lamb Stew with Pomegranate

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Course Main Dish
Cuisine Israeli

Ingredients
  

  • 3 lbs. lamb stew meat cut into 2- to 4-inch pieces
  • 1 large onion sliced
  • 3 cloves garlic minced
  • 1-2 tsp. salt
  • 1 tsp. pepper
  • 3 sticks cinnamon
  • 21/2-3 cups water or stock
  • 3 tbs. pomegranate molasses plus extra for drizzling
  • 1 cup pomegranate seeds divided
  • fresh parsley, mint or cilantro for serving

Instructions
 

  • Heat a heavy casserole with a little oil over medium-high heat. Sear lamb pieces on each side until lightly golden.
  • Remove lamb.
  • Add onion and saute until translucent. Add garlic and saute for another 3 minutes.
  • Place lamb back into the pot and add salt, pepper, cinnamon stick, pomegranate molasses and half the pomegranate seeds.
  • Add 2 to 2 1/2 cups water or stock, until meat is cover. Bring to a boil.
  • Reduce the heat to low-medium, cover and continue to cook over low heat for about 2 hours. Check on stew periodically, and add more water if needed. Lamb should be fork tender when it is done.
  • Serve stew over couscous or rice. Drizzle top of stew with additional pomegranate molasses (around 1-2 tablespoons), the remaining pomegranate seeds and freshly chopped herbs such as parsley, mint and/or cilantro.